Steak & Tater Totter 'bites'* Recipe

Prepare and rest steak

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 20 minutes to rest and allow seasoning to penetrate.

Sear and finish steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking slightly. Add 1 tbsp olive oil. Sear steak 2–3 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), or longer to desired doneness. Add 1 tbsp butter during the last 1 minute, spooning melted butter over the steak. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly against the grain into bite-sized strips (about 24 small strips).

Thaw and preheat

If tots are frozen solid, let them sit 10 minutes at room temperature while you prepare the coating. Heat about 1/2 cup vegetable oil in a medium nonstick skillet over medium heat (oil should reach about 325–350°F / 160–175°C).

Set up breading station

Place 1/4 cup flour in a shallow bowl. Beat 1 egg in a second bowl. In a third bowl combine 3/4 cup panko, 2 tbsp grated Parmesan, 1/4 tsp black pepper and 1/4 tsp kosher salt.

Coat the tots

Working in batches of 6, toss tater tots in flour to lightly coat, shake off excess, dip into beaten egg, then press into panko mixture to coat fully. Place coated tots on a tray and let rest 2–3 minutes so coating adheres.

Fry until golden

Carefully add coated tots to hot oil in a single layer (do not overcrowd). Fry 2–3 minutes per side until golden brown and crispy. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with a light pinch of salt. Repeat with remaining tots. (Alternatively, bake at 425°F / 220°C for 15–20 minutes, turning once, if you prefer less oil.)

Keep warm

Keep finished tots warm in a 200°F / 95°C oven on a baking sheet while you finish steak and sauce.

Make the sauce

In a small bowl combine 1/2 cup sour cream, 1 tsp Dijon, 1 tbsp ketchup, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon juice and 1 tbsp chopped chives. Stir until smooth and taste; adjust salt/pepper or lemon to brighten as desired.

Assemble bites

Place a warm tater tot on a serving tray. Top each tot with a small strip of rested steak. Spoon about 1/2 tsp of the sauce atop each steak-tot. Sprinkle with chopped parsley and a few extra snips of chive for color. Repeat until you have 24 finished bites (about one topped tot per piece of steak).

Serve

Serve immediately while tots and steak are warm. Provide extra sauce on the side for dipping. Leftovers can be kept separately in the refrigerator for up to 2 days (reheat tots crisp in a 400°F oven).